Southwestern Chili Taco Salad with Chipotle Ranch Dressing
Taco chicken chili over a bed of mixed lettuce, crisp tortilla strips, cheese and topped off with a spicy homemade chipotle ranch dressing.
Course: Main Course, Salad
Keyword: Salad, Slow cooker
1lbground chickencooked and crumbled
1/2Cgreen bell pepperchopped
15ozblack beansdrained and rinsed well
15ozred beansdrained and rinsed well
1/2tspground black pepper
1 1/2Cchicken stock
1/4Call purpose flour
2chipotle peppers in adobo sauce
Monterey Jack cheese
In a large measuring cup, whisk together flour and chicken stock. In the bowl of a slow cooker, at least 3 quarts in size, add cooked and crumbled chicken along with remaining chili ingredients. Cook on high for 4 hours or until vegetables are tender and mixture has thickened.
In a food processor or blender, combine dressing ingredients and process until smooth. Chill until ready to use.
Serve chili over a bed of mixed lettuce with crisp tortilla strips and cheese. Top off with chipotle ranch dressing.
*Chili as written will serve 4-5 as a stand alone dish or more as a salad topping. Increase to serve a larger crowd.An original recipe from Baked by Rachel
Southwestern Chili Taco Salad with Chipotle Ranch Dressing - https://www.bakedbyrachel.com/southwestern-chili-taco-salad-with-chipotle-ranch-dressing/